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Slow-Cooked Green Chili Beef Burritos Recipe

Slow-Cooked Green Chili Beef Burritos Recipe

This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can’t get anywhere else.
TOTAL TIME: Prep: 30 min. Cook: 9 hours YIELD:12 servings


  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups green enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup Mexican-style hot tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 flour tortillas (12 inches)
  • Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream


  • 1. Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
  • 2. Remove beef. When cool enough to handle, shred meat with two forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
  • 3. Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up. Yield: 12 servings.

Recipe Note

Editor's Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, you may substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce, 1/8 teaspoon onion powder and 1/8 teaspoon chili powder.

Nutritional Facts

1 each: 419 calories, 17g fat (6g saturated fat), 74mg cholesterol, 1175mg sodium, 36g carbohydrate (2g sugars, 5g fiber), 29g protein.

Reviews for Slow-Cooked Green Chili Beef Burritos

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kstina5 User ID: 8477668 230934
Reviewed Aug. 9, 2015

"I love making this for my roommates and our friends. It feeds a lot of people and the flavor is amazing. Great for tailgating, really easy to make, freezes well."

lincop56 User ID: 4542356 109852
Reviewed Mar. 16, 2012 Edited Jan. 2, 2016

"My family just loved this recipe, freezes well we kicked it up a notch"

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